传统哈尔滨红肠的现代化生产
摘要
哈尔滨红肠在现代化生产中存在着蒜香与脂香味不明显、核桃纹不突出、生产周期长等问题,通过对绞制、腌制、蒸煮、烟熏、包装、二次杀菌等工艺的更改最大限度保留哈尔滨红肠的传统特点,为哈尔滨红肠的生产加工提供参考。
出处
《黑龙江科技信息》
2016年第21期84-84,共1页
Heilongjiang Science and Technology Information
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